A Menu Amongst Friends...

It was like the ol' days of the Salish in the early 90's~ The times when the hours of the work day just seemed to never end, in a good way of course! Not that the hours today do not seem to get long and run into overtime, but it seems that life, whether be it family, commitments, hectic schedules, meetings or whatever...just seem to get in the way of spending the whole day and night at that place that you love to be...in the kitchen and cooking away with your hair on fire! That aura of camaraderie and friendship, that sense of someone who has your back who is always there to listen to what you are saying and watching what you are doing, and sharing precious, valuable knowledge with you as well, all committed to the furthering of the mission to be the best was re-visited the other day when some past colleagues came in for dinner at the club. It was a great honor to cook for them. It was fun. It was meaningful. It was nourishment for my soul. A chance to really give satisfaction to someone is a gift worth giving. One from Vegas. Two from Seattle and with significant others in tow. It reminded me of those days spent together. Good times. Here is how it went down...(sorry no photos as I am still waiting for them to be sent up. Jen...if you are reading this...

The Salish Crew Gathering…
Chef’s Tasting Experience
July 20, 2007

Salmon Candy Ice Cream Sandwich
Micro Fennel, Hawaiian Black Salt and Fennel Shortbread Cookie
*
Maine Lobster Salad “en Chemise”
Mango, American Sturgeon Caviar, Lobster Coral and a Champagne-Yuzu Sabayon
*
Dungeness Crab and Herb Salad
Heirloom Tomato Sorbet, Pickled Watermelon Rind, Micro Peppercress, Lobster-Vanilla Oil
Chilled Crenshaw Melon Soup "Shooter"
*
Brulee of “Torchon” of Hudson Valley Foie Gras
Truffled Apricot Conserve, Sour & Bing Cherries, Pickled Chanterelles, Foie Gras Marbre
Micro Burgundy Amaranth and a 30 year old Balsamic Condiment
*
Seared Foie Gras & Roasted Veal Sweet Bread Skewer “ala mode”
Grilled Black Mission Fig, Pedro Ximenez Ice Cream, Shiitake Chips, Peppered Fig Tartare,

and a PX brushing
*
House Cured Bacon Wrapped Gulf Shrimp
Sweet Corn Pudding, Charred Heirloom Tomato-Plum Composure, Baby Octopus,

Tomato “Glass” and Braised Baby Fennel in a Jus de Poisson
*
Watermelon Gelee, Wasabi Nuts, Fennel, and Lemon Verbena Ice
*
Pan Roasted Snake River Farms Kobe Flat Iron of Beef
& Seared Diver Scallop
Chanterelles, Fava Beans, Demi Carrots, Truffles and a Fig-Mustard Jus
*
Heirloom Tomato-Lemon Verbena “Consommé”
Watermelon Sorbet, Baby Sungold Tomatoes and Sea Salt
*
"Faberge Egg”
Hazelnut, Manjari, Caramel and Coffee Flavors
*
Praline Chocolate Silk, Rhubarb Sorbet Roulade
Basil Milkshake, "Cocoa Crispy"
Wild Frais de Bois “en Cocotte” with Lemongrass infusion and Olive Oil Gelato
*
Almond Macaroons, Citrus Zeppole, Salted Caramels, Ras el Hanout Chocolates,

Fennel Meringues Chocolate Caramels
Kitchen Alchemies

Bill Morris Executive Chef
Jim Campbell Executive Sous Chef & Alex Pitts Sous Chef
Culinary and Service teams…